Spicytomatosaucemarthastewart Recipes

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SPICED TOMATO SAUCE



Spiced Tomato Sauce image

Fresh ginger, jalapeno, and red-pepper flakes give this bold tomato sauce just the right amount of heat. It's a key component of Martha's Beef Biryani.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 2 cups

Number Of Ingredients 13

1/4 cup extra-virgin olive oil
2 small red onions, chopped
6 cloves garlic, minced
1 tablespoon peeled and chopped fresh ginger
1 jalapeno chile, seeded and minced
Kosher salt and freshly ground pepper
2 large tomatoes, coarsely chopped
1 cup fresh cilantro, roughly chopped
6 cardamom pods
1 tablespoon cumin seeds
Pinch of red-pepper flakes
1 tablespoon Biryani Spice Blend
1/2 cup plus 2 tablespoons tomato paste

Steps:

  • Heat oil in a medium saute pan over medium. Add onions, garlic, ginger, and jalapeno; season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add tomatoes, cilantro, cardamom, cumin, red-pepper flakes, spice blend, tomato paste, and 1/2 cup water.
  • Transfer to a food processor and process until mixture is smooth. Transfer to a medium saucepan. Let simmer on low heat until thickened, about 10 minutes.

SPICY TOMATO SAUCE (MARTHA STEWART)



Spicy Tomato Sauce (Martha Stewart) image

I pulled this recipe out of a Martha Stewart magazine years ago. If you like your sauce with a kick, you'll like this. Its so easy and pretty healthy. She mentions that since the sauce is so simple its best ot use good-quality Italian tomatoes.

Provided by Lucky in Bayview

Categories     Low Protein

Time 35m

Yield 1 1/4 Cups, 4-6 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
3 medium garlic cloves, peeled
1 (28 ounce) can whole canned tomatoes
1/8 teaspoon crushed red pepper flakes
2 tablespoons coarsely chopped flat leaf parsley
kosher salt, to taste
pepper, to taste

Steps:

  • In a large skillet, heat oil over medium heat.
  • Add garlic and cook slowly until golden brown on all sides, about 10 minutes, careful not to burn.
  • Add tomatoes and their juices (do this carefully to keep oil from spattering), red pepper flakes, and salt and peper to taste.
  • Raise heat and bring to a boil.
  • Reduce heat to medium and simmer, breaking up tomatoes into small pieces with the side of a wooden spoon.
  • Cook unitl sauce thickens, about 25 minutes.
  • Remove from heat, transfer to a service dish, and garnish with parsley.

Nutrition Facts : Calories 97.8, Fat 7, SaturatedFat 1, Sodium 287.6, Carbohydrate 8.9, Fiber 2.1, Sugar 4.8, Protein 1.8

SPICY TOMATO SAUCE



Spicy Tomato Sauce image

Because this sauce is so simple, it's important to use good-quality Italian tomatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes 1 1/4 cups

Number Of Ingredients 6

2 tablespoons olive oil
3 medium cloves garlic, peeled
1 28-ounce can whole peeled Italian plum tomatoes
1/8 teaspoon crushed red-pepper flakes
Salt and freshly ground pepper, to taste
2 tablespoons coarsely chopped flat-leaf parsley

Steps:

  • In a large skillet, heat olive oil over medium heat. Add garlic and cook slowly until golden brown on all sides, about 10 minutes.
  • Add tomatoes and their juice (do this carefully to keep oil from spattering), red-pepper flakes, and salt and pepper to taste; raise heat and bring to a boil. Reduce heat to medium and simmer, breaking up tomatoes into small pieces with the side of a wooden spoon.
  • Cook until sauce thickens, about 25 minutes. Remove from heat, transfer to a serving dish, and garnish with parsley.

TOMATO SOUP - MARTHA STEWART



Tomato Soup - Martha Stewart image

I am a soup-a-holic and am constantly on a quest for the new, perfect soup. This is it. Trust me. This is homemade tomato soup at its best. The secret is the butter...it imparts the most heavenly taste. The search is over. I am enjoying my second bowl as I post this recipe...simple yet delicious.

Provided by Epi Curious

Categories     Vegetable

Time 30m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 7

6 tablespoons unsalted butter
2 medium yellow onions, chopped
2 garlic cloves, chopped
24 ounces plum tomatoes, undrained
3 cups low sodium chicken broth, use stock, not broth (or homemade stock)
2 teaspoons sea salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Melt butter in a large saucepan over medium-low heat. Add onion and garlic; cook, stirring, until onions have softened, about 15 minutes.
  • Add tomatoes, chicken stock, salt and pepper; bring to a boil. Reduce heat to low and cook until tomatoes, onions and garlic are soft, 10 to 20 minutes.
  • Working in batches, transfer soup to the jar of a blender and puree until smooth. Return to saucepan and place over medium heat. Cook until soup is heated through. If soup seems too thick, stir in some extra stock to thin. Serve immediately.

Nutrition Facts : Calories 158.7, Fat 12.5, SaturatedFat 7.6, Cholesterol 30.5, Sodium 819.7, Carbohydrate 10, Fiber 1.9, Sugar 4.8, Protein 3.9

SPICED TOMATO SOUP



Spiced Tomato Soup image

This is no simple soup, it's a richly-flavored dish that features lots of spice and aromatics. Use our Whole Roasted Tomatoes as a base.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 25m

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil
1 small onion, chopped
2 garlic cloves, smashed and peeled
Coarse salt and ground pepper
1 teaspoon ground cumin
1/2 teaspoon ground coriander
4 cups Whole Roasted Tomatoes
1/2 teaspoon sugar
1 tablespoon unsalted butter
Fresh cilantro leaves, for serving
Red-pepper flakes, for serving

Steps:

  • In a medium saucepan, heat oil over medium. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 12 minutes. Add cumin and coriander; cook, stirring, until fragrant, about 30 seconds. Add tomatoes, sugar, and 1 cup water and cook until warmed through, about 5 minutes. In batches, puree soup in a blender until smooth (use caution when blending hot liquids). Strain through a fine-mesh sieve. Stir in butter and season with salt and pepper. Serve soup with cilantro and red-pepper flakes.

Nutrition Facts : Calories 162 g, Fat 11 g, Fiber 5 g, Protein 4 g

RAO'S MARINARA SAUCE



Rao's Marinara Sauce image

This great marinara sauce recipe is from "Rao's Cookbook," by Frank Pellegrino. It's delicious atop penne, angel hair, and even eggplant parmesan.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Italian Recipes

Yield Makes 7 cups

Number Of Ingredients 7

Four 28-ounce cans whole tomatoes with basil, preferably from San Marzano
1/2 cup olive oil
6 tablespoons minced onion
4 cloves garlic, peeled and minced
Coarse salt and freshly ground pepper
12 leaves fresh basil, torn (optional)
Pinch of dried oregano

Steps:

  • Remove tomatoes from can and place in a large bowl, reserving juices. Crush tomatoes using your hands; remove and discard the hard core from stem end, and any skin and tough membrane; set aside.
  • Place oil in a large, nonreactive saucepan over medium-low heat. Add onion, and cook until soft and just beginning to brown, about 3 minutes. Stir in garlic, and cook until softened, about 30 seconds. Stir in tomatoes and reserved juices; season with salt. Increase heat and bring to a boil. Immediately reduce heat to low and simmer until slightly thickened, about 1 hour.
  • Stir in basil, if using, oregano, and season with pepper; continue cooking 1 minute more. Remove from heat and serve.

SPAGHETTI WITH TOMATO SAUTE



Spaghetti with Tomato Saute image

A medley of ripe cherry tomatoes burst within minutes of contact with high heat, and release juices that melt into a sauce of olive oil, garlic, and red-pepper flakes-just perfect for tossing with pasta for a quick and easy weeknight dinner. In the unlikely event of leftovers, this pasta is great at room temperature, too.

Provided by Sarah Copeland

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil, plus more for drizzling
3 pints red, orange, and yellow pear or cherry tomatoes (about 2 pounds), halved if large; plus a few more, still on the vine (optional)
Kosher salt
2 cloves garlic, minced
Large pinch of red-pepper flakes, plus more for serving
12 ounces spaghetti or bucatini
2 ounces Parmigiano-Reggiano, finely grated (1/2 cup)
1/2 cup fresh ricotta cheese
Small fresh basil leaves, for serving

Steps:

  • If you aren't using any tomatoes on vine, skip to step 2. Otherwise, heat 1 tablespoon oil in a large skillet over medium. Add tomatoes on vine, season with salt, and cook, gently stirring, until skins begin to pucker, about 3 minutes, depending on size. Transfer to a plate.
  • Heat remaining 2 tablespoons oil in skillet over medium-high. Add garlic and remaining tomatoes and cook, stirring occasionally, until tomatoes are just beginning to break down, 3 to 5 minutes. Add red-pepper flakes and season with salt. Remove from heat.
  • Meanwhile, cook pasta in a large pot of salted boiling water 1 minute less than package directions. Reserve 1 cup pasta water, then drain pasta and return to pot. Add 1/3 cup pasta water, tomato mixture, and Parmigiano.
  • Cook over medium heat, tossing, until pasta is evenly coated, about 2 minutes, adding more pasta water as needed. To serve, top pasta with ricotta and sautéed tomatoes on the vine (if using); drizzle pasta with oil, then sprinkle with more red-pepper flakes and basil.

EASY SPICY TOMATO SOUP



Easy Spicy Tomato Soup image

Garlic and red pepper add a warming kick to this tomato soup. Serve it with garlic bread and vegetables for a simple, healthy vegetarian dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 9

14 ounces (1 can) diced tomatoes in juice
3 tablespoons olive oil
3 cloves garlic, minced
1 small fresh or dried red chile pepper, seeds removed for less heat
1 carrot, peeled and thinly sliced
1 1/2 cups plain soy milk
1 tablespoon fresh lemon juice
Coarse salt and ground pepper, to taste
Parsley leaves, for garnish

Steps:

  • Heat broiler with rack in middle position of oven. Strain tomatoes, reserving juices. Spread tomatoes on a rimmed baking sheet, drizzle with olive oil, and broil until lightly browned, about 8 minutes.
  • In a food processor, combine browned tomatoes, garlic, chile pepper, carrot, soy milk, reserved tomato juice, and lemon juice; puree until smooth.
  • Transfer to a medium saucepan; bring to a boil over medium heat. Reduce to a simmer; cook 5 minutes. Season with salt and pepper. Garnish with parsley leaves before serving.

Nutrition Facts : Calories 166 g, Fiber 2 g

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